Mexican Egg Rolls with Spicy Guacamole Dipping Sauce
Sheila
ingredients
- Egg Rolls:
- 2 tablespoons vegetable oil
- 1 1/2 lbs. chicken breasts without skin, no fat, cut in 1/2" pieces
- 2 1/2 cups chopped onions
- 1 tablespoon prepared dry chile mix (1-2 tblsp), to taste
- 1 cup canned black beans, well drained
- 4 ox chopped green chiles
- 1 cup grated Cheddar cheese
- 1 cup grated Monterey jack cheese
- 1/2 cup finely chopped cilantro
- 1/2 jalapeno chile pepper, seed and chop fine
- 3 tablespoons picante sauce
- 1 teaspoon salt
- 1 lb. egg roll wrappers
- Dipping Sauce:
- 1 avocado, peel, seed, chop
- juice from 1 lime
- 1 cup fat-free sour cream
- 1/2 cup medium-hot picante sauce
- 1/3 cup finely chopped cilantro
- 1 tablespoon grated onion
- 1/2 very finely chopped jalapeno chile
- (whirl in a blender or food processor)
directions
- 1
Egg Rolls:
- 2
In a wide frying pan, heat the 2 tablespoons oil over medium-high heat until hot but not smoking. Add the chicken and onions, stir well, then add the chile powder and stir again. Stir for several minutes, until the onions turn translucent and the chicken is just cooked. Remove the pan from the heat, and add the beans, chiles, cheese, cilantro, jalapeno, picante sauce, and salt, and set aside. On a very lightly floured surface, place 1 egg roll wrapper at a time and, following the directions on the wrapper package, roll 1/4 cup of the filling into each egg roll. Complete the 16.
- 3
In a wide frying pan, pour vegetable oil to a depth of 1/2 inch. Heat to 370 degrees, then place no more than three egg rolls at a time into the oil and fry for 3 minutes per side, or until golden brown. Drain on paper towels. Serve with sauce.
- 4
Guacamole Dipping Sauce:
- 5
Either mash all ingredients together until well combined, or whirl in a food processor until smooth. Chill and serve with egg rolls.
Source: Sheila
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